Lightly butter four 6-ounce custard cups. Place them on a baking sheet.
Line each custard cup with a piece of ham, pleating ham as needed to fit.
Carefully break 1 egg into the center of each custard cup. Sprinkle with salt and pepper. Pour 1 teaspoon of half-and-half over each egg; cover with foil.
Bake the filled custard cups in a 350 degree F over 20 to 25 minutes or until eggs are firm and whites are opaque. If you like, garnish with some cheese or herbs. Serve with toast and hash brown potatoes.
